Black Forest Cake
Wonderful chocolate layer cake-which is soaked in Kirsch
liqueur, with cherry filling.
Makes 2 layer 8 inch round cake (20 servings).
Prep Time: approx. 30 Minutes.
Cook- Time: approx. 40 Minutes. Ready in: approx. 2 Hours 10 Minutes. Makes 2 layer 8 inch round cake (20 servings).
- 1-2/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1-1/2 tsp baking soda
- 1 teaspoon salt
- 1/2 cup shortening
- 1-1/2 cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups buttermilk
- 1/2 cup Kirschwasser
- 1/2 cup butter
- 3-1/2 Cups Confectioner's Sugar
- 1 pinch salt
- 1 tsp strong brewed coffee
- 2 (14 ounce) cans pitted Bing Cherries, drained
- 2 cups heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon kirschwasser
- 1 (1 ounce) square semisweet chocolate
Preparation time 30mins
Cooking time 70mins
1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser.
6. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.